Just my observation, but some SERIOUS man handling/over working of the dough is hurting your final product in my opinion. The whole dough "mold" thing to me is frankly another symptom of lazy Americanism hurting a craft art. I would never allow such a thing when training but thats just me.
Training takes a long time and the pizza mold is a means to an end. It takes about 6 months to 1 year for a pizza maker to become good. We can train just about anyone to make pizza in 2 weeks with a pizza mold, but that 6 month to 1 year investment is an incredibly dicey gamble (specially in a country in the Southeast Asia where pizza making is not part of the culture as it would be in Italy or the US) when workers can leave you for another job abroad. Most of our veteran pizza makers can make pizza without a mold and many prefer to because they can make a pizza much faster without one. A pizza mold is a great help for those who aren't very good yet (in that 6 month to 1 year range), because it helps to build up their confidence handling dough. And pizza making is pretty much about confidence and repetition.
Though we use pizza screens, I still make a point of teaching the better pizza makers how to use a wooden peel to put a pizza directly on the brick. If they take their craft seriously, I'll teach them more and more (even if I know I would eventually lose them because of it).
We like to think of pizza making as a craft (and it is). But there's also a business side to it. Not everyone who works for you will look at pizza making as an art. Most see it as a means to an end: a better job, better pay. Not everyone who picks up a piece of dough will treat it with the respect it deserves. You have to teach it to them. And even when you do, some won't care and will never care. Some, thankfully, will. And sometimes, it's just very hard to find those people, because they see pizza just as fast food or mall fare. But even when you can't find great pizza makers, you still have to make do with the people you have. And the pizza mold helps a lot. Don't demean it because you don't understand it.
I included those pictures of the pizza mold in use because there are forum members who are interested in seeing the mold.